These mini chocolate chip oatmeal cookies are a perfect alternative to your regular morning breakfast cereal. Also great for a quick snack, these bite-size cookie clusters are an ideal lunch box staple which are accidentally vegan! This recipe is also so quick and easy to make, using only one bowl and cooking in under 10 mins.
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What makes a great moist and chewy cookie?
- Type of fat- the ’chewy’ factor of a chocolate chip cookie mostly comes from the type and form of fat that you use in your cookie. For example, the use of vegetable shortening in a cookie would create a more shortbread-type texture, a lot more cakey. Whereas, using butter creates a more soft and chewy texture. We also must distinguish between melted, softened and cooled butter when baking cookies. A cooled, cubed butter would create a very cakey cookie that doesn’t spread in the oven much and is just overall not great. Softened butter creates a much chewier cookie as it can combines with the dough’s dry ingredients more easily. Lastly, the melted butter would produce the chewiest cookies because the dry ingredients are able to absorb the most fat in this form. But of course, butter is only one of many fats that can be used in baking. In this recipe, I have used almond butter as my main source of fat. The reason for this is more for taste purposes vs textural. Almonds have a naturally sweet, nutty flavour which compliments and enhances the flavour of the chocolate chips.
- The Correct Sweetener- some may opt for a liquid sweetener when making vegan cookies, but I highly recommend using brown sugar. In this case, brown sugar also contributes to the texture of a cookie. Brown sugar has more moisture that white sugar due to the molasses in it. Therefore, it provides more moisture and chew to the cookie. Brown sugar also adds a more caramel-type taste to the cookies compared to white sugar which would give you a more shortbready taste.
- Raising Agent- There are two main ways of leavening cookie. Baking powder or baking soda. Baking powder is most commonly used in cakes as it doesn’t need an acid to react with it in order to leaven. Whereas Baking soda does need acid in order for a leavening process to occur. (carbon dioxide bubbles form and your cookie rise). It is better to use baking soda in cookies as this creates more soft and chewy cookies, whereas, baking powder produces light and airy cookies.
WARNING- if you make these mini chocolate chip oatmeal cookies, you will not stop making them! *vegan
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Mini Chocolate Chip Oatmeal Cookies (vegan 🌱)
These mini chocolate chip oatmeal cookies are a perfect alternative to your regular morning breakfast cereal. Also great for a quick snack, these bite-size cookie clusters are an ideal lunch box staple which are accidentally vegan! This recipe is also so quick and easy to make, using only one bowl and cooking in under 10 mins.
Ingredients
For the Mini Oatmeal Cookies
- 1 Cup Oat Flour
- 1/3 Cup Almond Flour
- 1/3 Cup Brown Sugar
- 1/4 Tsp Baking Soda
- 1 ½ Tbsp Almond Butter /any nut butter
- 6 Tbsps Milk of choice
- 1/2 Cup Chocolate Chips
Instructions
For the Mini Oatmeal Cookies
- Preheat your oven to 180ºC
- Mix together your oat flour, almond flour, brown sugar, baking soda, almond butter and milk of choice.
- Fold in your Chocolate Chips
- Place your cookies on a cookie sheet using tsp size amounts for each cookie
- Bake in your preheated oven for 8-10 mins and enjoy with a cold glass of milk!